Soft Pumpkin Cookies

If you crave ultra-soft, pillowy cookies that melt in your mouth, these Soft Pumpkin Cookies are the very best you'll ever try! Bursting with cozy autumn spices and real pumpkin, they’re irresistibly moist and cake-like, with a sweet hint of cinnamon in every bite.

What truly sets these cookies apart is their dreamy texture and effortless prep. No chilling required—just mix, bake, and enjoy! They’re perfect for busy fall days, bake sales, or whenever you need a crowd-pleasing treat.

This recipe is a longtime family favorite in my kitchen, inspired by memories of baking with my grandma as the scent of pumpkin and spice filled the house. One batch is never enough!

Why You'll Love This Recipe

• Incredibly soft and fluffy: Each bite is melt-in-your-mouth tender, thanks to real pumpkin puree.
• Packed with warm fall flavors: Cozy spices make these cookies taste just like autumn.
• Quick and easy to make: No chilling or fancy steps required—just mix, drop, and bake.
• Perfect for sharing: Great for holiday gatherings, potlucks, or cozy nights at home.

Key Ingredients for Soft Pumpkin Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Pumpkin Puree

This is the star ingredient, giving the cookies their beautiful color, moisture, and classic pumpkin flavor. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices). Canned pumpkin works perfectly, but if you have homemade puree, that’s wonderful too! Just make sure it’s thick and not watery.

Brown Sugar

Brown sugar not only sweetens the cookies but also adds a deep caramel note that pairs perfectly with pumpkin and spice. You can use light or dark brown sugar—the latter gives a richer flavor. If you only have granulated sugar, it will work, but the cookies may lose some softness and depth.

Pumpkin Pie Spice

This warm blend of cinnamon, nutmeg, ginger, and cloves is what makes these cookies taste unmistakably like fall. You can use store-bought pumpkin pie spice or make your own blend. If you’re missing one of the spices, a little extra cinnamon will still yield delicious results.

Butter

Softened unsalted butter ensures the cookies are tender and flavorful. If needed, you can use margarine or a dairy-free butter alternative without sacrificing texture. For a richer taste, use European-style butter, but any good-quality unsalted butter will do.

All-Purpose Flour

This gives the cookies their structure while keeping them light and soft. If you need a gluten-free version, substitute a 1:1 gluten-free all-purpose flour blend. For a slightly chewier texture, you can swap out up to 1/2 cup for whole wheat flour, but the cookies will be a bit denser.

Instructions for Soft Pumpkin Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven and Prep Your Pans

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.

Whisk Together Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mixing them first ensures the spices are evenly distributed throughout the cookies.

Cream the Butter and Sugars

In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. This step helps create that signature soft texture.

Add Wet Ingredients

Beat in the pumpkin puree, egg, and vanilla extract until well combined. Don’t worry if the mixture looks a little curdled—it will come together once you add the dry ingredients.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until everything is combined—don’t overmix! If you like, gently fold in mini chocolate chips or chopped pecans at this point.

Portion and Bake the Cookies

Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft and sticky, so using a cookie scoop or two spoons makes this easy. Bake for 11-13 minutes, or until the tops look set and the edges are just starting to turn golden.

Cool and Enjoy

Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. These are delicious warm or at room temperature!

Recipe Variations

Add a Cream Cheese Frosting

Turn these cookies into a decadent dessert by topping them with a simple cream cheese frosting. Just beat together 4 oz cream cheese, 2 tablespoons butter, 1 cup powdered sugar, and a splash of vanilla. Spread a dollop on each cooled cookie for an irresistible treat!

Make Them Gluten-Free

Need a gluten-free treat? Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The cookies will still bake up soft and fluffy—no one will know the difference!

Chocolate Lovers’ Twist

Fold in white chocolate chips, dark chocolate chunks, or even butterscotch chips for a sweet and creamy surprise in every bite. You can also drizzle melted chocolate on top for a beautiful finish.

Nutty Pumpkin Cookies

Mix in chopped toasted pecans or walnuts for added crunch and a rustic, bakery-style feel. Sunflower seeds or pumpkin seeds are delicious nut-free alternatives.

Vegan Option

Swap the butter for a plant-based butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg. The cookies will be just as soft and flavorful!

Serving Suggestions

Pair these Soft Pumpkin Cookies with a mug of spiced chai latte or classic hot cocoa for the ultimate cozy snack. They’re also fantastic served alongside vanilla ice cream, or with a drizzle of maple glaze for a simple dessert platter. Sprinkle with a dusting of cinnamon sugar or add a handful of roasted nuts on the side for extra flair!

Storage and Reheating

Store leftover cookies in an airtight container at room temperature for up to 4 days—they stay super soft! For longer storage, refrigerate for up to 1 week. To reheat, pop them in the microwave for 8-10 seconds to restore their fresh-baked softness. Freeze unfrosted cookies in a zip-top bag for up to 2 months; thaw at room temperature before serving.

Frequently Asked Questions About Soft Pumpkin Cookies (FAQ)

Q: Can I use fresh pumpkin puree instead of canned?
A: Absolutely! Just make sure your homemade pumpkin puree is thick and not watery, or the cookies might turn out too soft.

Q: Why are my cookies cakey instead of chewy?
A: Pumpkin adds extra moisture, naturally making these cookies fluffy and cake-like. For a chewier texture, reduce the pumpkin slightly and add an extra yolk.

Q: Can I freeze these cookies?
A: Yes! Freeze baked, unfrosted cookies in an airtight container for up to 2 months. Thaw at room temperature and enjoy.

Craving the coziest, softest cookies ever? You’ve found them! Bake a batch of these Soft Pumpkin Cookies and let the fall flavors fill your kitchen. If you love them as much as I do, don’t forget to leave a comment or rating below—I’d love to hear how they turned out!